Red Velvet Cake Babka
Red Velvet Cake Babka
Ingredients
For the Babka Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup milk, warm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
- 1 teaspoon red food coloring, or more for desired color
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Red Velvet Cake Crumbles
- 2 cups red velvet cake, baked and crumbled (store-bought or homemade)
For Assembly and Baking
- 2 tablespoons all-purpose flour, for dusting
- 1 tablespoon butter, melted, for greasing
Instructions
- 1
Prepare the babka dough: In a large bowl, whisk together the flour, 1/2 cup granulated sugar, yeast, and salt. In a separate bowl, whisk together the eggs, warm milk, and red food coloring.
⏱️ 5 min
- 2
Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Gradually add the softened butter, one piece at a time, kneading until fully incorporated and the dough is smooth and elastic, about 10-15 minutes.
⏱️ 20 min
- 3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the cream cheese filling: In a medium bowl, beat together the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth and creamy.
⏱️ 5 min
- 5
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 6
Spread half of the cream cheese filling evenly over the entire surface of the rolled-out dough using an offset spatula.
⏱️ 3 min
- 7
Generously sprinkle 1 cup of the crumbled red velvet cake over the cream cheese filling.
⏱️ 2 min
- 8
Fold the dough over once, covering about half of the filled surface. Gently press down.
⏱️ 1 min
- 9
Using a rolling pin, roll out the partially folded dough again to flatten it slightly and extend it to roughly its original size.
⏱️ 2 min
- 10
Spread the remaining half of the cream cheese filling over the flattened dough, covering the previously filled and folded section.
⏱️ 3 min
- 11
Sprinkle the remaining 1 cup of crumbled red velvet cake over this new layer of cream cheese filling.
⏱️ 2 min
- 12
Carefully roll the dough up tightly into a log shape, starting from one of the longer ends.
⏱️ 3 min
- 13
Lightly flour your countertop. Place the rolled log of dough on the floured surface and gently roll it out further with a rolling pin to lengthen and thin it slightly, aiming for about 16-18 inches.
⏱️ 2 min
- 14
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with melted butter.
⏱️ 5 min•🌡️ 350
- 15
Using a sharp knife, cut the dough log lengthwise down the middle, revealing the layered red and white interior.
⏱️ 1 min
- 16
Twist the two halves of the cut dough together, keeping the cut sides facing up, to create a braided appearance.
⏱️ 2 min
- 17
Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for another 30 minutes.
⏱️ 30 min
- 18
Bake the babka for 35-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
⏱️ 40 min•🌡️ 350
- 19
Remove the babka from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
⏱️ 10 min
- 20
Slice and serve, enjoying the distinct red and white swirls and rich flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Cake Babka
For the Babka Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup milk, warm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
- 1 teaspoon red food coloring, or more for desired color
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Red Velvet Cake Crumbles
- 2 cups red velvet cake, baked and crumbled (store-bought or homemade)
For Assembly and Baking
- 2 tablespoons all-purpose flour, for dusting
- 1 tablespoon butter, melted, for greasing
Instructions
- 1
Prepare the babka dough: In a large bowl, whisk together the flour, 1/2 cup granulated sugar, yeast, and salt. In a separate bowl, whisk together the eggs, warm milk, and red food coloring.
⏱️ 5 min - 2
Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Gradually add the softened butter, one piece at a time, kneading until fully incorporated and the dough is smooth and elastic, about 10-15 minutes.
⏱️ 20 min - 3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the cream cheese filling: In a medium bowl, beat together the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth and creamy.
⏱️ 5 min - 5
Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 6
Spread half of the cream cheese filling evenly over the entire surface of the rolled-out dough using an offset spatula.
⏱️ 3 min - 7
Generously sprinkle 1 cup of the crumbled red velvet cake over the cream cheese filling.
⏱️ 2 min - 8
Fold the dough over once, covering about half of the filled surface. Gently press down.
⏱️ 1 min - 9
Using a rolling pin, roll out the partially folded dough again to flatten it slightly and extend it to roughly its original size.
⏱️ 2 min - 10
Spread the remaining half of the cream cheese filling over the flattened dough, covering the previously filled and folded section.
⏱️ 3 min - 11
Sprinkle the remaining 1 cup of crumbled red velvet cake over this new layer of cream cheese filling.
⏱️ 2 min - 12
Carefully roll the dough up tightly into a log shape, starting from one of the longer ends.
⏱️ 3 min - 13
Lightly flour your countertop. Place the rolled log of dough on the floured surface and gently roll it out further with a rolling pin to lengthen and thin it slightly, aiming for about 16-18 inches.
⏱️ 2 min - 14
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with melted butter.
⏱️ 5 min•🌡️ 350 - 15
Using a sharp knife, cut the dough log lengthwise down the middle, revealing the layered red and white interior.
⏱️ 1 min - 16
Twist the two halves of the cut dough together, keeping the cut sides facing up, to create a braided appearance.
⏱️ 2 min - 17
Carefully transfer the twisted dough into the prepared loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for another 30 minutes.
⏱️ 30 min - 18
Bake the babka for 35-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil.
⏱️ 40 min•🌡️ 350 - 19
Remove the babka from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
⏱️ 10 min - 20
Slice and serve, enjoying the distinct red and white swirls and rich flavor.
⏱️ 1 min